Ingredients Jump to Instructions ↓

  1. 2 lg Eggs

  2. 2 lg Egg whites

  3. 1 c Granulated sugar

  4. 2 ts Almond extract

  5. 2 c All-purpose flour; unbleache

  6. 1 ts Baking powder

  7. 1/2 ts Baking soda

  8. 1/4 ts Salt

  9. 1 c Dried cherries; coarsely cho

  10. 1/4 c Almonds; chopped

  11. 325 degrees; coat a cookie sheet with nonstick cooking spray. Beat the eggs, egg whites, sugar and almond extract with an electric mixer until smooth. Add the flour, baking powder, baking soda and salt; beat until well mixed. Stir in the cherries and almonds. The dough will be sticky, but it it seems too sticky, add a few tablespoons of flour. Drop the dough by large spoonfuls along the baking sheet to form

  12. 2 vertical lines. The spoonfuls of dough should be close together. With lightly floured hands, work these

  13. 2 lines to make

  14. 2 parallel rolls of dough lining each side of the cookie sheet. Leave ample room for spreading between the rolls and on the sides of the cookie sheet. Each roll will spread during baking so that it is about 5 inches wide. Bake for 20 to 25 minutes, or until lightly browned and slightly firm to the touch. Take the rolls from the oven and reduce the temperature to

  15. 300 degrees. Cool the baked rolls of dough on the cookie sheets for 10 minutes. Using a serrated knife, cut each roll into 20 slices. Turn each slice on its side as it is cut. Bake the biscotti for 10 minutes. Turn the slices onto their other sides and return to the oven for 10 to 20 minutes longer. The biscotti on the ends will be done after

  16. 20 minutes total. The rest of the slices may need the full

  17. 30 minutes. Watch carefully to avoid overbrowning. Cool on wire racks. Penny Halsey (ATBN65B). Nutrition Analysis:

  18. 59 calories,

  19. 1g fat. --


Send feedback